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Friday, July 6, 2012

♥ Crab Salad Tea Sandwiches ♥

•4 celery ribs, finely chopped
•2 cups reduced-fat mayonnaise
•4 green onions, chopped
•1/4 cup lime juice
•1/4 cup chili sauce
•1/2 teaspoon seasoned salt
•8 cups cooked fresh or canned crabmeat
•6 hard-cooked eggs, chopped
•48 slices whole wheat bread
•1/2 cup butter, softened
•48 lettuce leaves
•1/2 teaspoon paprika
•Green onions, cut into thin strips, optional

•In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate.

• With a 3-in. round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired.

Yield: 4 dozen.

~~Taste of Home, October/November 2008~~

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